以兔眼蓝莓为对象，研究其发酵过程中酚类物质和抗氧化活性的变化。结果表明：蓝莓酒发酵过程中，总酚、总黄酮和花色苷含量以及铁还原力、DPPH自由基清除率和羟自由基清除率呈先增加后减少的趋势；颜色分析显示L*值先增加后减少，后酵阶段波动上升，a*值逐渐上升，后酵期间波动下降，a*值变化正相关于花色苷含量的变化，b*值变化正相关于总酚、总黄酮含量的变化；蓝莓酒发酵过程中p-羟基苯甲酸未检出，香草酸含量显著上升（p<0.05），而没食子酸、原儿茶酸、龙胆酸、绿原酸、咖啡酸、丁香酸、p-香豆酸、阿魏酸、芥子酸等9种酚酸含量主发酵期间均显著上升（p<0.05），发酵结束时含量均显著下降（p<0.05），但显著高于各自初始含量（p<0.05），对羟基苯甲酸、对羟基肉桂酸和总酚酸含量均呈先增加后减少的趋势。

The Rabbiteye blueberry was used as raw material to study changes in phenolic contents and their antioxidant activities during its fermentation. The results showed that during the fermentation of blueberry wine, the trend of increased first and then decreased was observed in the contents of total flavonoids, total polyphenols and anthocyanins, as well as the iron-reducing ability, the DPPH free radical scavenging rate and hydroxyl free radical scavenging rate. Color analysis showed that the L* value increased before decreasing, and it fluctuated and increased in the later stage of fermentation; the a* value increased gradually, and then fluctuated and decreased in the later stage of fermentation. There were positive correlations between the a* value and anthocyanin content and between the b* value and total polyphenol and total flavonoid contents. No p-hydroxybenzoic acid was detected during the fermentation of blueberry wine, while vanillic acid content increased significantly (p < 0.05). The contents of nine phenolic acids, namely, gallic acid, protocatechuic acid, gentisic acid, chlorogenic acid, caffeic acid, syringic acid, p-cumaric acid, ferulic acid, and sinapic acid, significantly increased (p < 0.05) during primary fermentation, and significantly decreased (p < 0.05) at the end of fermentation, but were still significantly higher (p < 0.05) than the contents of those acids in the initial stage of fermentation. Contents of hydroxybenzoic phenolic acids, hydroxycinnamic phenolic acids, and total phenolic acids increased before decreasing.

江苏高校优势学科建设工程资助项目（PAPD）